The big book of Russian cuisine/STV

"The Big Book of Russian Cuisine" provides an insight into Russia's culinary diversity and invites you to try it out.
We know blini with caviar, and vodka is cult in countless combinations from orange juice to Red Bull anyway. But what else? Borscht, perhaps - beyond that, however, Russian cuisine is rather an unknown quantity in this country. This book proves that this is completely unjustified. Because Russian cuisine offers an enormous variety. Beginning with the soups, where with Schtschi a cabbage soup is available in many variants or the Soljanka with much meat would pass easily also as a main course ... Large is the variety at cold starters in the Russian kitchen, also with us well-known are warm courts such as Pelmeni (the Russian Ravioli), Blini (the Russian pancakes) and Piroggen (spicy or sweet filled cake). The crowning glory of a menu in Russia is also the main course: onion carp, salmon in caviar sauce, roast pork with cloves and prunes or local specialties such as the famous "galupzi" (cabbage rolls) will make your mouth water just as much as the various stuffed meat and vegetable specialties. That leaves the desserts - the wide selection of sweets is sure to satisfy any sweet tooth. Old Slavic honey cookies, traditional festive pastries and a variety of pies, cakes and "berry" delicacies can be tried ...